Gnocchi with roasted squash & goat’s cheese

butternut squash butternut squashes gnocchi nocchi pasta squash veggie young leaf spinach

N/A

Source

Ingredients

450g butternut squash , peeled and cut into small chunks

1 garlic clove

2 tbsp olive oil

500g pack gnocchi

200g young leaf spinach

100g vegetarian goat's cheese

Method

Heat oven to 200C/fan 180C/gas 6. Tip the squash into a roasting tin with the garlic and oil, salt and pepper and mix well. Roast for 20 mins, shaking the pan halfway through, until tender and golden.

Meanwhile, boil the gnocchi according to pack instructions. With a few secs to go, throw in the spinach, then drain the gnocchi and spinach together. Tip into the roasting tin, then mix everything together well, mashing the softened garlic. Spoon onto warm serving plates, then crumble over the cheese to serve.